Building Culinary Legends
About Karine Bakhoum
Karine Bakhoum, acclaimed as the “Iron Palate,” is the culinary force behind Iron Palate Consulting, a visionary hospitality consultancy designed for the digital, shareable age. With over two decades of gastronomic expertise, Bakhoum brings her renowned palate and extensive experience to the forefront of the food and hospitality industry. Her prowess is not just in taste but in crafting the entirety of a dining experience, having worked with illustrious names like Allain Ducasse and Bobby Flay. She’s been pivotal in the launch and elevation of prominent global brands and is celebrated for her knack for creating “destination dishes” that leave indelible first impressions in the competitive culinary world.
Bakhoum, who has the rare honor of having her palate insured for $1 million by Lloyd’s of London, has an international upbringing that enriches her consulting palette. She has marked her success not just on the Food Network’s “Iron Chef America,” where her discerning taste made for memorable television, but also through her impactful consulting, which starts from the crucial pre-opening phase. Her inaugural project at the prestigious DuPont Circle Hotel set a benchmark with its 2-1/2 star review from The Washington Post within weeks of opening, underlining her unique ability to understand a restaurant’s essence and potential for success. With Iron Palate Consulting, Bakhoum offers her in-depth expertise in brand creation and rejuvenation, ensuring that each client’s culinary identity is fresh, simple, and authentic.
Services
Iron Palate Consulting is dedicated to elevating the culinary and hospitality industries by providing an array of bespoke services tailored to each client’s vision and objectives. Under the discerning eye of Karine Bakhoum, our consultancy offers expertise grounded in tradition yet innovated for today’s dynamic food landscape. Here’s a snapshot of what we offer:
Making Success Happen
One of Iron Palate Consulting’s earliest clients was the pre-eminent DuPont Circle Hotel in Washington, D.C., where she created and launched several culinary brands, including Pembroke Restaurant, which received a 2-1/2 Star Review from Tom Sietsema of The Washington Post after being open only six weeks.
KB’s ability to see a restaurant’s DNA and forecast the success is proven in the way Sietsema described the Pembroke, precisely as she intended, “The Pembroke is a restaurant cut from a different cloth…that has revitalized the Dupont Circle neighborhood…”
In addition to Pembroke’s successful launch, she also created and launched the swank Doyle Bar menu, a Champagne Brunch, a refined in-room dining menu and she is currently working on launching an Afternoon Tea program and Ice Cream concept for them. Bakhoum states,“Whatever the concept is, three things are always true, it needs to be fresh, simple and authentic.”
Past Satisfied Clients
Here is just a taste of some of the amazing chefs, restaurants, hotels and foodies we’ve worked with:
Restaurants and Bars:
- China Grill Management
- LDV Hospitality
- ’21’ Club
- Alain Ducasse
- Armani Ristorante
- Bagatelle
- Brasserie 8-1/2
- Delmonico’s
- Doyle Bar DC
- Dupont Circle Hotel DC
- Il Mulino
- Le Bilboquet
- Manna at the Lobster Inn
- The Pembroke DC
- The Writing Room
- Toloache Thompson
- Tutto Il Giorno
Markets and Products:
- Neuhaus Chocolate
- Gansevoort Market
- Marie Belle
- Armani Dolci
- Salt of the Earth Bakery
Hotels, Resorts and Tourism:
- Borgata Casino
- Bedford Post Inn
- The Carlyle
- St. Regis Hotel NYC
- Wynn Resorts (Las Vegas)
Events:
- Dan’s Taste of Summer
- Harvest East End
- The Chocolate Show
- Sobe Wine and Food Festival
Have Questions?
Learn more Iron Palate Consulting. Get in touch with us.